Know what’s on your plate
Beef broth soup
Calories & nutrition facts
cubed, dry
Nutrition facts
Per 100 g% DV- Calories 170 kcal —
- Protein 17 g 35%
- Carbohydrate 16 g 6%
- Fat 4 g 5%
- Saturated fat 2 g 10%
- Fibre 0 g 0%
- Sugars 15 g —
- Sodium 24000 mg 1043%
- Cholesterol 4 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.2 mg 17%
- Riboflavin (B2) 0.24 mg 18%
- Niacin (B3) 3.3 mg 21%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.2 mg 12%
- Folate (B9) 32 µg 8%
- Vitamin B12 1 µg 42%
- Choline 113 mg 21%
Minerals
- Calcium 60 mg 5%
- Iron 2.2 mg 12%
- Magnesium 50 mg 12%
- Phosphorus 225 mg 18%
- Potassium 403 mg 9%
- Zinc 0.21 mg 2%
- Copper 0 mg 0%
- Manganese 0.39 mg 17%
- Selenium 27.6 µg 50%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 170 | 17 g | 16 g | 4 g |
| 1 × cube | 3.6 g | 6 | 0.6 g | 0.6 g | 0.1 g |
| 2 × cube | 7.2 g | 12 | 1.2 g | 1.2 g | 0.3 g |
| ½ × cube | 1.8 g | 3 | 0.3 g | 0.3 g | 0.1 g |
| 3 × cube | 10.8 g | 18 | 1.9 g | 1.7 g | 0.4 g |
| 4 × cube | 14.4 g | 24 | 2.5 g | 2.3 g | 0.6 g |
Similar foods
- Beef broth or bouillon soupcanned, ready-to-serve7 kcal / 100 g
- Beef brothdry248 kcal / 100 g
- Chicken broth soupready-to-serve6 kcal / 100 g
- Instant beef gravydry369 kcal / 100 g
- Bouillon cubes and granules souplow sodium, dry438 kcal / 100 g
- Vegetable beef soupmicrowavable, ready-to-serve, single brand44 kcal / 100 g
- Chicken broth cubesdry198 kcal / 100 g
- Bouillon stock soupstock cubes, powder195 kcal / 100 g
- Vegetable soup with beef brothcanned, condensed66 kcal / 100 g
- Chunky beef soupcanned, ready-to-serve66 kcal / 100 g
Questions about Beef broth soup
How do you make beef broth soup taste richer?
Brown the beef and any onion or carrot first, then simmer gently rather than boiling hard; a bay leaf, peppercorns and a little tomato purée add depth. Skim off foam early, and strain the broth before serving.
How long should beef broth soup simmer?
For a quick soup made with prepared broth, simmer the vegetables until just tender, usually 10–20 minutes. To make broth from raw beef bones, simmer gently for at least 3–4 hours, adding water if the bones become exposed.
Can you cook noodles or rice directly in beef broth soup?
Yes, but cook them in the soup only if you plan to serve it straight away: they absorb liquid and can turn soft as the soup stands. For leftovers, cook noodles or rice separately and add them to each bowl.
What can you add to beef broth soup to make a filling meal?
Add diced potato, barley or noodles, then stir in cooked shredded beef and vegetables such as carrots, celery and cabbage. For a quick finish, frozen peas need only a few minutes in the simmering soup.
How do you store leftover beef broth soup?
Cool it promptly in shallow containers, refrigerate within two hours, and use within three to four days. Reheat only the portion you need until steaming hot throughout; freeze portions for longer storage.
What is the difference between beef broth soup and beef stock soup?
Beef broth soup is typically seasoned and ready to serve, while stock is usually a more neutral cooking base made by simmering bones and vegetables. The names are sometimes used loosely, so taste before adding extra salt.
Can you use beef broth soup instead of beef stock?
Yes: use it in the same amount for gravy, stews or casseroles, but taste the dish before seasoning because prepared soup can be salty. If you want a less seasoned base, dilute it with water.
Is beef broth soup high in protein?
A portion of 250 g provides 43 g of protein. Its protein content can differ from a clear beef stock, which has 17 g per 100 g.
Source: USDA FoodData Central 171561 · per 100 g · carbohydrate per EU label, fibre excluded
